Lingguin, Spaghetti, Papadel, Farfale, Cannelini ጣሉ They come in all shapes and sizes and are loved by the whole world! Yes, you guessed it, we are talking about pasta from Italy and everyone loves it! How often do you eat at home? Carbonara, seafood, Alfredo sauce or Bologna? All of these classic opportunities are extremely greedy and so it is no wonder you chose them! But, if you want to try something new, we would like to offer you three pasta recipes that the Italians love and regularly prepare and probably have never tasted before.
The best pasta soups like the Italians
Truth be told, there are so many types of pasta recipes available! Tomato-based, butter or hot cream, vegan or rag-style, seasoned with a wide variety of herbs and spices… The combinations are indeed innumerable! Let’s take a look at the 3 best options that La Botte locals classify as their favorites!
Pistachio and Pisces Pisto
Everyone knows the famous pasto, but did you know that Sicilian people like to taste their pasta soups and make a second variation of this unmistakable recipe? Here are the ingredients and operations to make your own most beautiful pistachio pasto
120 g pistachios
100 ml of extra virgin olive oil
4 tablespoons grated parmesan
Cut sliced pistachios in a blender and add chopped parmesan, 1/2 lemon juice and chopped parsley. Depending on your taste, use a few strands to half a bunch. Mix, gradually adding 100 ml of olive oil. Note: It is best to melt 4 tablespoons of pasta water before mixing pistachio pistachio with fried pasta.
Tomato soup with capers and olives
Pasta soups with tomatoes, capers and olives are a real classic for Italians! This is the first step in preparation, but at the same time, it is shining with the right taste for the Italian terror logo. Surprisingly, spaghetti with tomatoes, capers, olives and anchovies is commonly known as alla Puttanesca. They are also prepared with tuna, which brings traditional food from southern Italy.
500 grams of cherry tomatoes
4 tablespoons olive oil
1 tablespoon capers
4 Pure green olives
10-12 sliced black olives
Wash the capers thoroughly (especially if they are the only ones that can be preserved without salt) and mix them with 2 or 4 sliced green olives.
Heat the olive oil in a frying pan, grease with finely chopped onion and add the cap and chopped green olives. Leave for a few minutes, reduce heat and add half sliced cherry tomatoes. Cook over medium heat for 10 minutes and add chopped black olives and hot peas if desired.
Put the well-boiled pasta into the pot so that it absorbs the remaining liquid and puts it in the pan. Divide between plates and finish with a small slice of parmesan.
Broccoli and Panceta Pasta
The last thought on this sheet is not part of pasta soups, but rather rag, or garnish. After all, short pasta is the sweetest and most popular in Italy. In addition, the main ingredient Broccoli is not only rich in health-promoting micro-nutrients but also high in calorie and natural pain-relieving fiber!
200 grams of broccoli
80 grams of pancakes, lard or smoked bacon
30 grams of dried mushrooms
2 tablespoons olive oil
1 quintal of garlic
To taste pepper and salt
Immerse the dried mushrooms in lukewarm water for about 20 minutes. Rinse the broccoli carefully, cut into wedges and place in a small saucepan of boiling water for 4-5 minutes.
In the meantime, cut the beacons into cubes, place them in a saucepan with the fried oil and chopped garlic and brown them. Add the mushrooms, salt and pepper to taste and cook on low heat for 7-8 minutes. Pour the broccoli flowers, pour into a saucepan and cook for another 5 minutes. in order to!